Potato dumplings can be served just plain without filling, to come with saucy dishes, with roast pork and traditionally with roast goose. But one of Austria’s food specialties is to fill the dumpling with bacon, or with so called Grammeln or with minced smoked meat. Today, I present a dessert potato dumpling, this filled with a plum (Zwetschgenknoedel). Also apricot is a very often used fruit to stuff potato dumplings with.
for the dough
1 lb potatoes mealy, high starch
10 oz (300 gr) all purpose flour
flour to work with
for the filling
8 plums (or 4 bigger ones)
2 oz (60 gr) butter (unsalted)
4 oz (120 gr) breadcrumbs
A recipe about Austrian food is almost always a recipe about food from one of Austria’s neighboring countries. Potato dough is a gift from the Bohemian Cuisine, left in Austrian cookbooks when Austria was a big empire. The potato itself is a very commonly used vegetable, but with eggs and flour it becomes such a delicious thing: You can make hundreds of different dishes with it. Potato dough enriches your menu and its ingredients are very affordable. Usually potato dumplings are used for poppy seed noodles, other potato noodles, but very often stuffed with fruit, minced smoked meats, raw green bacon, and more.
Wash, peel and cook
Wash and peel the potatoes, and cut in little pieces, so they don’t have to cook too long.
Put them to heat, and boil until potatoes are well cooked.
Drain and let stand for 5 minutes, so much of the humidity can vanish, important is that there is no liquid left, make sure all liquid, water can run off.
Mash and cool
Now you mash the potatoes as long as they are still hot, on the photos you can see that I did that with a fork. I do that for two good reasons.
1) I just love it, when there are little potato parts left in the dough and that would not occur if mashed properly.
2) I want you to try it out, cook my recipe, and make potato dough yourself because you going to love it, and now you can not say, oh I don’t have the proper utility to mash potatoes.
After mashing, however you did it, let cool down, best is, to cover, fridge, and proceed the next day, but it also works on same day, just let it really cool down.
Add flour and eggs
Now salt it a bit and add flour and eggs at once, work it in, so all three ingredients emulsify as good as possible by stirring and kneading as little as possible. You might need a whole lot more flour than expected that depends a lot on the eggs and the remaining water in the potatoes.
It is very important that you don’t stir and knead too much. Look at the photo and see how unready my dough looks. That’s OK; you give it the finish when you form the dumpling or the noodle you are up to make.
What else is there to say?
It took me some time practicing and try outs, to discover my personal best dough experience. Be sure that every time I make potato dough I will think of my readers, and find out what else there is to say about cooking potato dough.
preparing the fillings
Wash plums, open them and get rid of the stone. Try your plums, if they are too sour, place a bit of sugar instead of the stone. If you only have big plums, part them and use only one half of a plum, like I did when cooking this recipe.
stuffing the dumplings
Now take a handful of the crumbly potato dough.
Squeeze and press it
and start to flatten it.
For making the sweet dumplings with plum or apricot or even strawberry you proceed just like above.
Proceed with all dumplings, sweet or savory and place them on flour covered board before cooking them.
cooking the dumplings
When water boils strongly, add dumplings at once and cover the pot, so it starts boiling again as soon as possible. Boil for 3-4 minutes, take away the heat and leave dumplings in water for further 15 minutes. Now they should be cooked.
Breadcrumbs for sweet dumplings
The sweet dumplings, stuffed with fruit, are usually tossed in sweet breadcrumbs. For this melt butter in a pan, add breadcrumbs, sugar and ground cinnamon. Fry slightly and stir good until crumbs are hot. Don´t give it color when frying.
Serving the dumplings
In Austria Wurstknoedel and all stuffed non-sweet potato dumplings are served with gravy and usually come with Sauerkraut or green salads. Serve non-sweet dumplings on gravy and with Sauerkraut or green leaves.